Summer is hot dog season and I love an adventurous relish! This topping is inspired by Georgia's most famous fruit; it's a little sweet and a little spicy! Make a double batch of the relish and save it in your fridge to top grilled fish, slather on sandwiches, or stir into cream cheese for a thrilling dip!
1 Italian Sausage
1 Sesame Seed Bun
3 tbs Georgia Peach Relish (recipe below)
2 tbs Toasted, Chopped Pecans
Grill sausage until cooked through and crisp on the outside.
Warm bun on grill shelf while sausage is cooking.
Place cooked sausage in bun. Top sausage with relish.
Garnish with chopped, toasted pecans.
Georgia Peach Relish
Yield 1 ½ cups
½ pound Red Onion, diced (~1 cup)
Olive Oil for Sauteing
1 teaspoon Red Chili Flake
3 tablespoons Whole Grain or Dark Mustard
⅓ cup Honey
¼ cup Red Wine Vinegar
¼ teaspoon Salt (plus more to taste)
½ teaspoon Fresh Ground Black Pepper (plus more to taste)
1 ½ pounds Semi-ripe or Ripe Peaches (~4-6)
Peel and large-dice the peaches
~3 cups total after peeling and cutting
Heat olive oil in pan, add onions and saute over medium heat until mostly translucent and tender (5-7 minutes). Season with salt while cooking.
Add red chili flake and cook 1-2 minutes.
Add mustard, stir to combine, cook 1-2 minutes
Add honey and vinegar, stir to combine, cook 2-3 minutes (until vinegar is not so pungent).
Add peaches to liquid, stir to combine. Bring pot to boil, drop to medium simmer, cook until most of the liquid has cooked off and remainder is thick and syrupy (~35-40 minutes over medium-low heat). Season to taste with salt and pepper.
Chill before using.